Comments on: Solstice 2008 cake - with a slightly Parisian touch

By: Duncan

Duncan — Fri, 27 Jun 2008 02:44:38 +0000

Thanks everyone:) At first it tasted less interesting than it looks, I must admit. But! It's now Day3, and the flavours have blended somewhat — the result is rather nice, lightly spiced, just a little sweet.

The base was, indeed, a full disc. Of course, you can't pipe this as a blob which spreads;) You have to pipe it as a spiral. The trail of batter then blends into one disc. Of course, it takes longer to cook, so it has to be done separately from other shapes.

You can pipe all sorts of shapes. Just use a smaller nozzle, depending on how much precision you want. In my case I used the same nozzle I use usually. It was an experiment which sort of worked.

By: Lucy

Lucy — Fri, 27 Jun 2008 00:15:52 +0000

Duncan…gosh…what a cake.

Very elegant indeed.

By: Nora

Nora — Thu, 26 Jun 2008 23:04:43 +0000

So very creative and original! A very steady hand as well since those different shaped macarons look great!

By: harry

harry — Thu, 26 Jun 2008 15:08:49 +0000

What an unusual cake! So, what did it taste like? Like arfi, I'm curious to know how you shaped the small macarons on top and the biggie underneath! All I can think of is you must have one big pastry nozzle :p

By: arfi

arfi — Thu, 26 Jun 2008 06:37:27 +0000

WOW!! And the disc is macarons as well? That is very big! How did you shape them as triangles like that?

By: Tenina

Tenina — Tue, 24 Jun 2008 09:01:31 +0000

Sounds both pagan and decadent to me. YUM

By: Duncan

Duncan — Tue, 24 Jun 2008 07:57:16 +0000

Dried fruit: currants in the base and some of the shapes on top. Macerated peel in the buttercream. I think that's fair.

Recipe: well, macaron recipes are easy to find on this site, and I've described the flavourings I used. And the buttercream is made with butter and soft brown sugar, with about 1/3 of its weight in almond meal added.

By: another outspoken female

another outspoken female — Tue, 24 Jun 2008 07:51:02 +0000

Awww come on, where's the dried fruit and the recipe?!